Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake the crust in the preheated oven for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream and heavy cream until smooth.

Pour the filling into the cooled crust and smooth the top with a spatula.

Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and refrigerate for at least 4 hours or overnight before serving.